Chelo Mahicheh Pesaran-e Karim - Karim’s Sons’ Lamb Shanks And Rice
‘Pesarane Karim restaurant’ is a very famous name that (if you’re a foodie) can make you hungry just by hearing it. The history behind this restaurant begins in 1921 with Karim Qasemzadeh Hatami, also known as Karim Shishliki. He became successful and helped the Mashhad food and restaurant industry a lot through the influence that came with his success. In 1980 his sons decided to grow the business and focus on their signature dish ‘Chelo Mahicheh’, that carries their name ever since. It’s a very famous recipe that’s not only served in their own chain restaurants but also elsewhere and in many households in Iran.
The Pesarane Karim Lamb Shanks recipe is actually very easy to prepare. And the taste! Don’t get me started on the taste of this fall-off-the-bone-tender, mouthwatering shanks! You can serve them with Chelo, which is a simple Persian Saffron Rice or with Baghali Polo, Nokhod Polo, etc. Whichever way you decide on serving them, I guarantee you won’t regret it.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 5 min
Cook: 2 h 25 min
Total: 2 h 30 min
Ingredients (serving 2)
2 lamb shanks (approx. 1.9lbs / 850g)
2 onions
1 bulb + 5 cloves garlic
1 small carrot
6 tbsp vegetable oil
1 Cinnamon stick
1 tsp turmeric
1/2 tsp black pepper
1/2 tsp saffron
3 ice cubes to bloom the saffron
Salt to taste
Method for cooking Lamb Shanks
Prep the ingredients
Grind the saffron threads using a pestle and mortar. Transfer the ice cubes to a glass. Sprinkle the ground saffron over them and set it aside for later.
Keep the garlic bulb whole for cooking later. For the best flavour, I recommend using organic young garlic if you can. Peel the onion, cut it in half and slice it. Peel the 5 extra cloves of garlic and slice them as well.
Sauté and combine the ingredients
Heat 4 tbsp vegetable oil in a frying pan and sauté the lamb shanks for about 10 minutes until golden brown from all sides.
Remove the meat from the pan and gently sauté the onions in the same oil. After 10 minutes add the garlic and sauté both together for another 5 min. Add the cinnamon stick and season with turmeric, black pepper and salt. Combine everything well. Transfer the lamb shanks, carrot (keep it whole) and garlic bulb to the pan. Add 2 cups / 470ml of freshly boiled water. Put on the lid and let it simmer over low heat for 1 hour.
Remove the carrot, and turn the shanks so all sides get the same flavour. Add the saffron water. Put the lid back on and let it cook for another 45 min to 1 hour. Turn the lamb shanks occasionally.
Use a fork to see if the lamb shanks are cooked. They should easily fall off the bone. Taste your stew. Adjust the salt to your taste. Serve your lamb shanks.
Serve your delicious Lamb Shanks
Serve your Mahicheh with plain Persian-style Abkesh rice or Baghali Polo or Nokhod Polo. Enjoy!
I hope you enjoyed this recipe. I’d love to see your Lamb Shanks! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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